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Vegan Chocolate Braided Wreath

Christmas morning, how do you start the festivities? What about with a slice of this very Christmas inspired Vegan Chocolate Braided Wreath? It's delicious and a cinch to make needing just a little technique to impress the family. You can take it easy and enjoy a guilt-free Christmas.
TIP want to save time? Prepare the dough and put in the fridge overnight then bake in the morning.

Ingredients

For the dough

500g white bread flour

300ml of soya milk

60g margarine/vegan butter

50g caster sugar

10g fast yeast

5g salt

For the chocolate filling

100g Divine 85% dark chocolate with ginger and tumeric

150g margarine/vegan butter

15g cinnamon

35g of Divine cocoa powder

70g crystallised ginger

70g cranberries/sultanas

Dough

1. Line a baking tray and set aside. In a bowl, weigh out the milk and heat to lukewarm-you can use a microwave to do this. Melt the butter, whisk into the milk and combine. Add the yeast followed by the sugar and whisk again. Add the flour, then the salt and combine.

2. Knead the bread for 10 minutes and cover and leave to rise until doubled in size-about one hour and a half.

3. Meanwhile create the filling; weigh out the currants and crystallised ginger and set aside.

Chocolate Filling

4. Melt the butter in the microwave on a low heat and combine with the grated chocolate and cocoa powder, cinnamon and allow to set.

5. Heat the oven to 180° / 160° Fan. Place a baking mat on the work surface add a teaspoon of oil and spread, then coat a rolling pin with a little vegetable oil this will prevent it from sticking to the dough.

6. Remove the dough from the bowl a carefully and roll out to a rectangle.